Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 small heads fennel | ||
| 3 orange bell peppers, seeded and thinly sliced | ||
| 2 tbsp. tarragon vinegar | ||
| 2 tbsp. Hy-Vee Select olive oil |
Directions
- Trim stalks from heads of fennel; reserve fronds for garnish. Using a mandoline slicer, cut heads into paper-thin strips. Toss fennel with peppers. Combine vinegar and oil; toss into pepper mixture gently to coat. Garnish with fennel fronds.
Nutrition facts
Servings
40 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 20mg
- Total Carbohydrates: 5g
- Protein: 1g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 100%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Health 2014.